Chef Alfred Konrad's Award-Winning Bermuda Fish Chowder - The Bermudian Magazine

Ingredients

• 5-6 lbs heads and racks (preferably rockfish)
• 1 onion
• Bunch of celery
• 3 large carrots
• 1 leek
• Bunch of parsley
• 1 green pawpaw
• 2 large potatoes
• 1 each green and red pepper
• 1 lb stewed tomato
• 1 cup tomato paste
• 6 bay leaves
• 6 allspice leaves
• 6 cloves
• 1 bunch fresh thyme
• 3 tbsp whole black peppercorns
• 1 cinnamon stick
• 1 tbsp ground ginger
• 2-3 tbsp curry powder
• 2oz Worcestershire sauce
• Browning or gravy powder
• 5 tbsp cornstarch
• Salt to taste